Who says burritos are just for lunch or dinner? These Beef Breakfast Burrito Muffins are one of those viral recipes that stand up to the showiness—so easy, so delicious, and perfect for any meal of the day! These high-protein breakfast muffins are made with low-carb tortillas, leftover taco meat, and fluffy scrambled eggs, delivering a healthy breakfast meal prep option that’s satisfying and nutritious. 🌯✨
Why You’ll Love These Burrito Muffins
- Make-Ahead Convenience – These easy meal prep breakfast muffins can be baked in advance and stored in the fridge or freezer for a quick, protein-packed bite anytime.
- High-Protein, Low-Carb – Each muffin is loaded with 20g of protein and only 3g net carbs, making it an excellent low-carb breakfast idea for busy mornings.
- Customizable & Fun to Make – Swap in your favorite cheese, go all-veggie, or use bacon instead of beef to create keto-friendly breakfast muffins tailored to your taste.
Simple Wholesome Ingredients & Big Flavor: The base of these muffins starts with low-carb tortillas (you can actually use any type of tortilla), forming a pinwheel-like layer inside the muffin tin with crispy edges. The filling is a satisfying mix of eggs, salsa, cheese, and leftover taco meat—though you can use any type of salsa, cheese, protein (or veggie substitute). These gluten-free breakfast muffins are easy to adapt with the ingredients that you prefer.
Fun to Make: Assembling these pinwheel tortilla egg muffins is fun! You simply roll up the tortillas and snip them with kitchen shears to create pinwheel-like spirals, which you nestle into the 6-count jumbo muffin tin* before pouring in the filling. It’s a simple hack that makes this breakfast idea look amazing while ensuring every bite has the perfect balance of texture and flavor. These tortilla egg muffins are super yummy and super clever!
* I’m recommending this silicone muffin pan because I think the muffins will pop out easier!
Perfect for Meal Prep: These burrito muffins aren’t just for breakfast—they make a great snack, lunch, or post-workout meal too. Pair with avocado, hot sauce, or a dollop of Greek yogurt for even more flavor. If you love high-protein meal prep, these are a must-try and a fabulous keto breakfast idea.
Trust me, once you try them, you’ll want to keep a batch on hand at all times! Have fun customizing and enjoy these tasty, protein-packed breakfast muffins. 😋
This protein-backed breakfast idea is so good, so easy, and perfect for any meal of the day! Low-carb tortillas form the base, filled with eggs, salsa, cheese, and leftover taco meat. Bake and enjoy! Each big ole muffin has 216 cal, 3g net carb, 14g fat, 20g protein.
- 4 low-carb tortilla wraps 7”-8” diameter
- 12 eggs
- ½ can Rotel drained (or ½ cup salsa)
- ¼ tsp salt
- ½ tsp ground black pepper
- 2/3 cup shredded cheddar cheese divided
- 1/3 cup leftover taco meat ground beef or shredded
- Cooking spray
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Preheat oven to 375.
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Spray 6-ct jumbo muffin pan with baking spray.
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Stack two tortillas together and roll them up. Use kitchen shears to cut in thirds, divide among 3 of the muffin tins and allow to unfurl a bit.
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Repeat process with remaining two tortillas. In large jar or bowl, whisk/shake together 12 eggs, Rotel tomatoes (or salsa), salt, pepper and ½ of the cheese.
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Distribute this mixture evenly among the six cups. S
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prinkle with taco meat and remaining cheese.
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Bake for about 25 minutes, or until set.
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Let cool a few minutes in pan before removing and adding any taco toppings as desired (like avocado, sour cream, more salsa, etc).
 Treat yourself to pizza night done right with 3-Ingredient Cottage Cheese Pizza Crust, a gluten-free, low-carb and protein-packed alternative to traditional crusts. This image has an empty alt attribute; its file name is Cottage-Cheese-Pizza-Crust-Gluten-Free-sq-1024x1024.jpeg I’ve been baking and cooking with cottage cheese for YEARS, so it’s funny to see all these viral cottage cheese recipes on TikTok, Instagram and such as if it’s something new! Using cottage cheese is a smart way to bump up protein, lower fat, and minimize carbohydrates in many recipes – pizza crusts included! The macros on this pizza crust are impressively good. The recipe makes two personal sized crusts (about 6” diameter each) with a single crust (before toppings of your choice) coming in at 163 cal, 4g net carb, 10g dietary fiber, 5g fat and 18g protein. The only ingredients used in this low carb pizza crust are cottage cheese, coconut flour and ground flax seed meal. This image has an empty alt attribute; its file name is Cottage-Cheese-Pizza-Crust-ingredients-797x1024.jpeg TIPS FOR MAKING COTTAGE CHEESE PIZZA CRUST: COTTAGE CHEESE: When it comes to selecting cottage cheese for his keto pizza crust recipes, pick a small curd cottage cheese with 2% or 4% milk fat. Stay away from the Fat-free cottage cheese, it does not perform as well. Also, if you use small-curb cottage cheese, there is no need to blend the cottage cheese smooth (as some similar recipes call for). For reference, I used Good Culture 2% Classic Low-Fat Cottage Cheese. They also make a lactose-free cottage cheese, if that is needed. COCONUT FLOUR: This recipe only calls for ¼ cup of coconut flour, but it is a very “thirsty” flour and much less is required than other types of flour. For this reason, please to not make flour substitutes. GROUND FLAXSEED MEAL: I added ground flax seed to add more fiber to the recipes, along with omega fatty acids. If you can not source this, you can *likely* just substitute with 1 tablespoon more of coconut flour – but I have not tried this yet, so let me know if you do. OPTIONAL SEASONINGS: You won’t need salt because cottage cheese has enough sodium. But you might like to add garlic powder, everything bagel seasoning, fresh chopped herbs, or whatever else you would prefer. BAKING: You will need parchment paper or a silicon baking sheet to cover your baking pan and prevent sticking. COOLING & STORING: After removing the crust from the initial baking, you will want to let it cool almost completely. Otherwise, it will be too fragile to handle. This recipe makes two homemade personal-sized pizza crusts. If you are not using both, cover the leftover one and keep in the fridge to use later for up to 5 days. TOPPINGS: After your crust has mostly cooled, feel free to handle it to add sauce, more cheese, veggies, meats or whatever toppings you love. Pop back in the oven for about 10 minutes or until cooked to your preference. This image has an empty alt attribute; its file name is Cottage-Cheese-Pizza-Crust-Gluten-Free-1024x647.jpeg I also have a 2-Ingredient, 2-Minut Pizza Crust recipe that the family loves too – it uses Greek Yogurt and self-rising flour (or an all-purpose gluten-free baking blend with a bit of baking soda). 2 Ingredient 2 Minute Pizza Dough https://thefitfork.com/2-ingredient-2-minute-homemade-pizza-crust/)
